Grilled Peach and Mozzarella Salad
Grilled Peaches combined with tequila, honey and sriracha make a sweet and savory side that just screams SUMMER! Layered with fresh mozzarella for a refreshing salad that will be the star of your next cookout.
Ingredients
- 6-8 fresh peaches
- 3 green onions (sliced)
- ¼ cup cilantro (chopped)
- 3 tablespoons honey
- 1 teaspoon salt
- ½ teaspoon lime zest
- 2 limes (juiced)
- 1 ½ tablespoons tequila
- 1 ½ tablespoons sriracha
- ⅓ cup olive oil
- 1 lb fresh mozzarella cheese (sliced thin)
Instructions
- Cut peaches into ¼ inch rounds, cutting inward from the sides until you reach the pit. Reserve 1 cup of peach pieces left over after cutting the rounds. You will need about 4 peach slices per serving.
- In a food processor add 1 cup of chopped peaches, green onions, chopped cilantro, honey, salt, lime zest. lime juice from 2 limes and tequila. Process until smooth but with some small chunks. Add oil and pulse for 3-4 times until combined. Set aside.
- Spray the grill or grill pan with cooking spray. Brush peach rounds with the dressing and grill over medium high heat, 350º to 400º, about 3 minutes per side until there are grill marks.
- Layer peaches and cheese slices alternately and drizzle sauce over the top. There is enough dressing for 6 to 8 stacks of peaches.
- Peach dressing can be refrigerated for a few days.
Barbara's Notes + Tips
- Try to use peaches that are a little firm, if they are too ripe, they will fall apart on the grill.
- Leave the peelings on the peaches, it helps them keep their shape.
- You can either stack or layer the peaches and mozzarella.
- If Tequila's not your thing, you can leave it out.
Nutrition
Calories: 324kcal | Carbohydrates: 19g | Protein: 14g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 711mg | Potassium: 257mg | Fiber: 2g | Sugar: 17g | Vitamin A: 784IU | Vitamin C: 9mg | Calcium: 293mg | Iron: 1mg
